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We hope you all had a big green St. Patrick’s Day! While you’re waiting for it to be Easter time, try some of the new recipes we’ve recently added to our website. One of our favorite dishes is the Easy Jambalaya with Beef, and our favorite sweet & savory treat is the Sweet Cream Crostini.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

hondabbq

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  • When I read the recipe last week I didn't pay much attention to the measurements just the ingredients. I am starting my MSM tomorrow ,so I went to reread the recipe and was taken aback by the cure measurements. I also read the link you posted prior…
  • Just doing my morning world check via the Internet, about to make pancakes with maple syrup and the last bag of home made bacon ( 30 lbs in cure as I type though), then breaking through the last little bit of snow and ice to get at the egg table and…
  • Usual Friday open shift. Just pulled my brisket out of the freezer to start curing up some MSM on Monday. Also just flipped over the 30 lbs of bacon in cure in the fridge. Sure is nice to have commercial fridges to keep your meat preparations in.
  • johnkitchens said: This is why I no longer cover mine. http://eggheadforum.com/discussion/1168788/gross/p1 I have lived in Florida for over 50 years, been grilling for over 40 years and I have never seen anything like it when I lifted the …
  • I find when I cook them with the lid closed they get that acrid smoke flavor from the drippings hitting the coals.
  • I hear you LS. The spring thaw has started here finally. I only have 2 ft drift or so to shovel out to get access to the Egg. It will be ribs and wings this weekend for sure.
  • I am also in the same line at Yemtrey. You just spent how much on an egg, table accessories. Why wouldn't you spend a few more dollars to keep it looking pristine. If not for just appearance sake, for longevity. Once in a while I forget to cover t…
  • Love the handle. There is no try.  Holy christ with all those wires it looks like it's on lift support !
  • @YEMTrey  well it's no motley wall but it'll do. jk lol. Cool memorabilia.  My father instilled in me the mechanics of the swing when I was 8. I am 43 now and when I'm struggling I go back to those lessons in my mind. I play to a 4/5 handic…
  • I picked one up in the states last November for $269 prior to the dollar downturn. I put it together in the living room as it was cold out by then. connected it up to propane and tested it out to make sure it lit. It has been sitting in my garage si…
  • Here are is the bellies getting ready for the cures.  I measured and decided to cut them into 3's to fit into the FS bags.  We have sriracha honey, cracked pepper and garlic, and for the last 2 cuts I am just going cure and a double smoke. Posts …
  • Thanks for the posts.  I was going to make 4 different slabs. I think though I was looking to delve into the crazier side.  I was preliminarily thinking of a honey chipotle, garlic and cracked pepper, sriracha, jalapeño, maple/brown sugar, and just …
  • I've done 5 averaging7 lbs. 3 on the standard grid and 2 on top of a homemade raised grid. 
  • Blah blah warm weather blah blah. Ill never give up my sledding.
  • Another Butt!!!
  • grege345 said: Thanks @hondabbq the more I look into it I think the hybrid rheem may be for me. Propane just isn't cheap enough to justify the cost. Kicker is in my area we have 30" gas pipelines all over our town with no supply lines. Go fig…
  • We have no gas at my house. So its not an option. We installed a Rheem Marathon series tank. Living out in the country with no municipal water I had to change our anode 2 times a year. At $25 each change that added up over the last 8 years. The R…
  • Being a Chef you can rest assured they are adding moisture for it to hold in the bain marie. Holding food well above 140 for a period of time it will dry out from the bottom (Putting a second insert will alleviate some of this, Same idea as a double…
  • FanOfFanboys said: hondabbq said: FanOfFanboys said: hondabbq said: Just put a Japanese edge on that thing and its a winner. Canola oil will work just as good too. @hondabbq You mean a single bevel? Yes sir. I think. …
  • FanOfFanboys said: hondabbq said: Just put a Japanese edge on that thing and its a winner. Canola oil will work just as good too. @hondabbq You mean a single bevel? Yes sir. I think. I was taught to have no bevel. I lay my knives …
  • Just put a Japanese edge on that thing and its a winner. Canola oil will work just as good too.
  • I only have 1 local dealer in the whole city of Winnipeg. It sucks. They are dumber than a bag of hammers when it comes to the BGE. They are primarily a fireplace shop. When I first walked in I knew more than the guy selling on the floor. After serv…
  • I have done many things including kielbasssa, meat sticks, sausages. I use it when I hant a heavier smoke o the product, then I light up the egg for finishing and the cooking.
  • I meant to get into this a little deeper last night but on my way home I had a flat and that wrecked the night.This gave me an idea for my mancave. Not for movie posters as I am not much of a movie guy, but for my favorite band. Im going to look int…
  • Can you elaborate more. Seeing this put an idea into my head.  
  • Hondabbq; Giant Tiger? who knew, can't say as I have been in one for 15 years or so. No idea they sold lump. Might have to drop in one next time I am in Saskatoon. They are building a Lowes in Saskatoon right now so it will be closer to get. I have…
  • I bought 17 bags late last fall. They carry it at Giant Tiger. I was googling about where to buy different lump, as all I can get is RO. There was a Google page from GT that had the lump there. I called a local GT and they said they had it. I went w…
  • My supplier only get bellies that have 27-30 lbs per case. 2 whole bellies. That is the usual amount I do at a time.
  • One of my reps came to me last week and tossed me a package and said " don't say I don't do anything for you". "What is this" I asked. He says "fryer gloves" I looked at the name on them and googled it. They were food safe gloves that are …